Name: Beef & Lentil Soup with Vegetables Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Moroccan-inspired
Ingredients: 2 1/2 tbsp Moroccan spice mix (store-bought); 1 tsp allspice (mixed spice will work too); 2 tsp cumin powder; 2 tsp paprika; 3/4 tsp black pepper; 1/2 tsp salt; 1 tbsp olive oil; 2 garlic cloves, finely chopped; 1 onion, finely chopped (brown, white, or yellow); 500g / 1lb lean beef mince (ground beef); 1 1/4 cups dried lentils (or 2 cans, drained); 2 carrots, cut into 1cm / 1/3” dice; 2 celery stalks, chopped into 1cm / 1/3” pieces; 2 zucchinis (small, or 1 large), cut into 1cm / 1/3” dice; 100g / 4 oz green beans, trimmed and cut into 1.5cm / 1/2” pieces; 800g / 28 oz crushed canned tomato; 4 cups / 1 litre low sodium beef stock; 3 cups water; Plain or Greek yogurt; 1/4 cup coriander/cilantro leaves or sliced green onions

Ingredients

2 1/2 tbsp Moroccan spice mix (store-bought)

1 tsp allspice (mixed spice will work too)

2 tsp cumin powder

2 tsp paprika

3/4 tsp black pepper

1/2 tsp salt

1 tbsp olive oil

2 garlic cloves, finely chopped

1 onion, finely chopped (brown, white, or yellow)

500g / 1lb beef mince (lean ground beef)

1 1/4 cups dried lentils (or 2 cans, drained)

2 carrots, cut into 1cm (1/3”) dice

2 celery stalks, chopped into 1cm (1/3”) pieces

2 zucchinis (small, or 1 large), cut into 1cm (1/3”) dice

100g / 4 oz green beans, trimmed and cut into 1.5cm (1/2”) pieces

800g / 28 oz crushed canned tomato

4 cups / 1 litre low sodium beef stock

3 cups water

Yogurt (plain or Greek), to serve

1/4 cup coriander/cilantro leaves or sliced green onions, to garnish

Instructions

Step 1: Mix the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt in a small bowl.

Step 2: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and garlic, cooking for about 3 minutes until the edges are golden.

Step 3: Increase the heat to high, add the beef mince, and cook until no longer red, breaking it up as it cooks. Stir in 2 tablespoons of the spice mix and cook for an additional 2 minutes to release the aromas.

Step 4: Add the diced carrots and chopped celery, stirring for 1 minute to combine. (If using different vegetables, add those that can withstand a full 25-minute simmer at this stage.)

Step 5: Pour in the water, beef stock, crushed canned tomatoes, lentils, and the remaining spice mix. Stir well, bring the mixture to a simmer, then cover with a lid and reduce the heat to medium-low for a gentle simmer. Cook for 25–30 minutes until the lentils are soft, adding a few minutes more if your lentils are older.

Step 6: After 15 minutes of simmering, add the diced zucchini and green beans to the pot.

Step 7: Continue to simmer for another 10 minutes, or until the lentils are fully tender (about 25 minutes total).

Step 8: Taste the soup and add more salt if needed. Ladle into bowls and serve topped with a dollop of yogurt and sprinkled with coriander or green onions.

Tips & Variations

If using canned lentils instead of dried, reduce cooking time and add them in the last 10 minutes of simmering.

For a spicier kick, add a pinch of chili flakes with the spice mix.

Swap beef mince for lamb or turkey mince for a different protein twist.

Use chicken stock if you prefer a lighter flavor instead of beef stock.

Add chopped spinach or kale in the last 5 minutes for extra greens.

FAQs

Can I use red lentils instead of the lentils listed?

Yes, red lentils cook faster and will break down more, giving the soup a creamier texture. Adjust the cooking time to about 15–20 minutes and monitor for doneness.

Can I make this soup in a slow cooker?

Absolutely. Brown the beef and sauté the onion and garlic first, then add all ingredients (except zucchini and green beans) to the slow cooker. Cook on low for 6–8 hours. Add zucchini and green beans in the last 30 minutes.